Spring is here.

Last year's foraging introduction started to open my eyes. I'm not, by nature, a big vegetable/salad muncher. However, it's that time of spring- just before people get around to weeding and just after plants start to grow.

One particular plant grabbed my attention a while ago. Garlic Mustard- it's supposed to taste of both. It's taken me a while to spot it but now I have it's all over the place. Which is very good news for me- In a few months I'll be harvesting seeds from that and making something that tastes like a slightly garlicky English mustard. Until then, I can use a few leaves in salads (and yes, they do taste mostly of mustard an slightly of garlic).

Other interesting things that seem to be around are deadnettles, dock leaves and lungwort, as well as the obligatory stinging nettles. There is also an abundance of goosegrass- supposed to taste a bit like peas.

Anyway. Spring has certainly sprung, now is the time to start recognising plants and tracking them over the year. Flowers certainly make things easier.

A final note: I'm still not trying chervil or sweet cicely- their habitat and appearance are too similar to poisonous plants like hemlock and mildly poisonous fool's parsley.